Chebakia, also known as Shebakia or Griouche, is a traditional Moroccan dessert that holds a special place during the holy month of Ramadan. These delightful sesame cookies are often enjoyed alongside Harira, a warming Moroccan soup. Characterized by their unique twisted shape and crunchy texture, Chebakia is fried to a golden brown and then generously dipped in sweet honey, creating an irresistible treat.The preparation of Chebakia is an intricate art that has been passed down through generations. Despite its complex appearance, it can be quite straightforward with the right technique. This recipe eases you into making Chebakia without compromising the authentic taste and texture. So, let’s dive into the steps and recreate this exquisite Moroccan delicacy right in your kitchen!
Ingredients
- ½ cup raw sesame seeds
- 1 tbsp orange blossom water
- A pinch of saffron threads
- ½ tbsp dry yeast
- ½ tsp sugar
- Warm water (as needed)
- 2 cups all-purpose flour
- ½ tsp ground anise
- ½ tsp ground cinnamon
- A pinch of mastic gum (optional)
- ½ tsp baking powder
- A pinch of salt
- 1½ tbsp olive oil
- 1½ tbsp vegetable oil
- 1 tbsp melted butter
- ½ tsp white vinegar
- 1 egg yolk
- Vegetable oil (for frying)
- Honey mixed with a little orange blossom water (for dipping)
Preparation
- Toast sesame seeds: Place ½ cup of raw sesame seeds in a flat pan and toast on medium heat for around 5 minutes, stirring constantly. Grind the toasted seeds into a fine powder.
- Prepare saffron water: Mix 1 tablespoon of orange blossom water with a pinch of saffron threads and let it sit.
- Activate yeast: Mix ½ tablespoon of dry yeast with ½ teaspoon of sugar and a little warm water. Let it sit for a few minutes.
- Combine dry ingredients: In a large bowl, mix 2 cups of all-purpose flour, ground sesame seeds, ½ teaspoon of ground anise, ½ teaspoon of ground cinnamon, a pinch of mastic gum (if using), and ½ teaspoon of baking powder with a pinch of salt.
- Mix in wet ingredients: Add 1½ tablespoons each of olive oil and vegetable oil, and 1 tablespoon of melted butter into the dry ingredients. Mix well.
- Incorporate liquids: Add ½ teaspoon of white vinegar, the saffron-infused orange blossom water, the activated yeast, and 1 egg yolk. Gradually add ½ cup of warm water while mixing to form a non-sticky dough.
- Knead the dough: Place the dough on a counter and knead for about 5 minutes until soft and elastic. Divide into 6 equal portions.
- Roll and cut dough: Roll each portion into a thin layer and cut into squares using a mold or a pastry cutter, then shape as described to get the flower or twist shape.
- Rest the cookies: Let the shaped cookies rest while heating the frying oil.
- Fry and soak in honey: Fry the cookies in hot vegetable oil until golden brown. Immediately dip fried cookies in boiling honey mixed with a little orange blossom water.
- Garnish and cool: Place the honey-soaked cookies in a sieve to drain, sprinkle with toasted sesame seeds, and let them cool down before serving.
Did you know?
Chebakia is deeply embedded in Moroccan culture, especially during Ramadan, when families gather to break their fast with this sweet treat. The intricate shape of Chebakia is not just for aesthetics; it helps hold more honey, enhancing the sweet flavor. If you are short on time, you can form simpler shapes, yet the essence of Chebakia remains.
This cookie is a testament to Morocco’s rich culinary heritage, blending the floral notes of saffron and orange blossom water with the nutty flavor of sesame seeds. Moreover, Chebakia is highly nutritious due to the sesame seeds, which are a good source of calcium and healthy fats.
The art of making Chebakia can be a fun family activity, bringing everyone together in the kitchen to create these beautiful and delicious cookies. Whether you are celebrating Ramadan or seeking a new dessert experience, Chebakia promises to offer a delightful bite of Moroccan tradition. Enjoy making and savoring this fascinating treat!
